The first rule of food safety is a simple mantra: Clean, separate, cook, and chill. Cutting boards should come under the inspection lens immediately. Identify the boards that should visit the recycling pile and those that can survive and not harbor bacteria. We talked about temperature this week when we said goodbye to our friend, the hamburger, but we need to do more.
Think about the foods you buy and their proper care. Food handling plays a central role in all food safety discussions. The Center for Science in the Public Interest (CSPI) just came out with a list of the 10 riskiest foods that are regulated by the FDA, (these foods account for nearly 40% of all foodborne illnesses). The list has a few surprises such as eggs, tuna, and ice cream. I’m not surprised to see leafy greens (iceberg lettuce, romaine, and spinach, for example) topping the list of most outbreaks.
The whole point of such a headline grabbing article is to get Congress in gear to modernize the FDA, to make it responsive to the current needs of the nation. The CSPI hopes that the Senate will follow the House of Representatives lead in passing the Food Safety Enhancement Act. They believe it is time for passage of the Food Safety Modernization Act.
As consumers we can play a role, but we need all the help we can get.
